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Scrambled eggs

Serves 1

  • 3 eggs
  • knob of butter
  • 40g strong cheddar, grated
  • 2 pieces of granary bread
  • salt and pepper

Crack the eggs into a mix jug, season with salt and pepper then beat with a fork. Start your bread toasting.

Put the knob of butter in a small-medium sized saucepan and melt over a medium heat. Add the eggs and keep stirring with a wooden spoon, making sure to scrape the bottom of the pan.

After 30 seconds add the cheese, and keep stirring.

After a minute, or just before the eggs are near your desired consistency, remove the pan from the heat. Keep on stirring and the remaining heat in the pan will finish them off.

Butter your toast, spoon on the eggs and pour your tea. Prepare for a tasty brunch.

4 CommentsLeave a Comment

  • Reply


    8 months ago

    Snap, we had exactly the same for lunch yesterday. Perfect!

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